Manufacture of bread.



I No Drawing.

be pertect.

UNITED STATES PATENT orrion CHARLES ANTOINE HEUDEISERT, OF NANTERRE, FRANCE.

MANUFACTURE OF BREAD.

To all whom it may concern:

Be it known that I, CHARLES ANTOINE HEUDEBERT, of 3 Rue du Chemin de Fer, Nanterre, Seine, Republic of France, baker, have invented Improvements in the Manufacture of Bread, of which the following is a full, clear, and'exact description.

This invention relates to a novel gluten bread, very rich in nit-rogenized substances produced by the incorporation of a soluble casein obtained from milk.

It is well knownthat for diabetic persons food almostcompletely nitrogenized is the desideratum; the food should contain a millimum of sugar, dextrin, starch, which are termed earbo hydrates. lured especially for persons affected with this complaint does however contain considerable traces of these substances and in ad dition its taste is usually somewhatdisagree-' able so that a diet of this character is unpleasant. i l A i The bread made according to this process shows upon analysis the small proportion of 10.5% starch, which is the imlispeusableminimum' for niniti-ation; in addition to this itis of agreeable taste such as is unattainable in the ordinary way.

The bread consists of the following substances: 1. (Huten 00% pure. 2. A casein rendered soluble. in the proportion of 150 grams for 500 grams of gluten; 3. \Vater in the proportion of 250 grams. grams of salt and ot veast,'the whole for 500 grams of pure gluten. The Water is warmed and the soluble casein is added thereto while stirring gently with a spoon until the substance is dissolved. and when this has been 'done the mixture is permitted to cool. \Vhen the solution is almost cold, the yeast is crumbled in and caused to dissolve in the same manner by stirring. lanitication is then etl'ectedgluten flour being inixed with the liquid to form a dough. This operation should be. delicately effected so that the mixing may Specification of Letters Patent. i

Bread manufac- Salt. is added while still stirring Patented Mar. 1, 1910. Application tiled January 21, 1903. Serial No. 189,890.

The dohgh produced by the present proc ess is allowed to ferment for one hour; the dough is then cut up into pieces of from 100 to 150 grams according to the size of loaf desired and then rolled up into sticks. These loaves should be baked in a mold in order to etleet perfect baking and expel moisture so that the bread may be kept indefinitely. These molds are about centimeters in length, 23-; centimeters high and 3;- centimeters wide. The. loaves are allowed to stand for about 1?, hour before being placed in the oven. The baking temperature should be about 150 C. and the baking should last about one hour. When the loaves have been removed from their molds they are placed in a stove or drying chamber regulated to 100 C., and there left for about six hours. The bread thus constituted contains about 00% ot' nitrogcnized substances and 1.23%phosphoric acid. The proportion of carbo-hy- "drates is very small (10.50%) just the minition, in then kneading gluten flour, eonta1n-' ing about 06'}; of gluten, with the mixture so as to form a dough, the casein and gluten being in the proportion of about 150 grains.

of casein to 500 grams of gluten, in allowing the dough to ferment, and then baking the dough.

The foregoing specification of my Improvements in and relating to the manufacture of bread and the like signed by me this 0th day of January 1903.

CllA ltLES A )"l UINE llEUDllBl lR'l.

ll'itnesses:

Avous'rrs E. INGRAM, MAURICE H. PIG-NET. 

